Procedure:1. Cut the Onions in to longitudinal thin slices.2. Add all the Ingredients except flour'3. Now add flour and mix well with 2ts of vegetable oil.The moisture in the onions should be enough to make the dough.4. Now Heat oil in a pan that is enough for deep frying.5. Dip the dough dumplings in the oil and fry them in the medium flame untill they turn golden brown.6. The onion fritters are ready to serve.

This juice contain beetroot, carrot & honey which are rich in antioxidants and minerals...they increse immune strength, prevent from cancer. Fiber in these vegetables will help in weight reduction. this a overall healthy diet recipe...and cool summer recipe.

The reason for not adding turmeric and gingergarlic paste while cooking onions is for saving color of turmeric and taste of ginger and garlic. Generally many prefer adding them at that point, however I want to save the taste of ginger-garlic in my dish.
Tastes delicious when served with roti/chapati and goes well with rice. If you like my dish plz rate it and follow my blog.thnq

Procedure:
1. Roast the pea nuts and grind them into a powder.take a leamon size tamerind and soak it in water.
2. Take a pan heat it and add 2 ts of oil and add mustard seeds, cumin seeds,red chilli,
chana and black gram and saute it.
3. after the seeds starts spluttering add onions and cook for 2min in a medium flame.
4. Add turmeric and gingergarlic paste and saute untill the raw flavour of ginger goes away.
5. Add tomatos and cook it.
6. after the tomatos got cooked add roasted pea nut powder and mix well.
7. cook this mixture for about 1min.
8. Now squeeze tamarind juice from soaked tamarind and add it to the cooking mixture.
9. add some water and boil this mixture for 5min.
10. now add salt and chilli powder. Mix it and boil it untill a froth appears.
11. Now thw rasam is ready. turn off the stove and add garnish with ciliantro.Serve with rice/upma as a side dish.

1. Brake an egg in a bowl and whisk it throughly.
2. Take banana and mash it and add it to the egg.
3. Add remaining sugar,salt, all purpose flour, milk and blend it again.
4. Now add baking soda and blend it by just giving one stir.
6. Mean while preheat the oven at 380F
5. Grease the muffin tray with oil and fill muffin cup up to 3/4th with the mixture.and
decorate each cup with nuts u like and finally sprinkle cardamom powder on each cup.
6. Now bake muffins until they turn golden brown. this takes for about 10min.
7. after the muffins are ready take them out and let them cool to room temperature
8. Remove muffins with the help of tooth pick.

Some people doesn't get good gulabjamuns even if they follow the procedure given in the instructions on the box. To get perfect jamuns follow these tips:
1. Prepare tight dough instead of soft.
2. Add milk to mix the dough not water.
3. After kneading the dough keep it aside for at-least 15min.
4. make sure that outer surface is smooth while making round dumplings.
5. fry dumplings under medium flame. (high flame makes them brown but inner stuff will remain raw and hard)

Chutney: Any grinded Vegetable along with some spices.Dal/ Pappu: Any kind of legume--beans, peas, or lentilsDosa/ Dosai: Crispy, crepe-like southern Indian specialty filled with potato curry or onionsGhee: Clarified butter
Koorma: Braised meats in a thick, mild creamy sauceKulcha: Tender, pita-like bread cooked in the tandoorLassi: A refreshing, creamy yogurt drink that can be sweet or saltyMasala: Spice blendNaan: Flat, oval bread cooked in the tandoorPakora: Fritter dipped in a spicy chickpea batter; can be made with vegetables, cheese, chicken or seafoodPaneer: CheesePappadum: Spicy lentil wafersParatha: Flaky bread fried on the griddlePoori: Airy, deep-fried breadPulao: Basmati rice cooked with vegetablesRaita: A yogurt-based condiment usually containing vegetablesRasam: A thin, spicy brothSaag: Spinach, but can also refer to other greensSambar: An extremely spicy broth popular in southern IndiaSamosa: Flaky, pyramid-shaped pastry stuffed with potatoes(generally) or meat/ onions
Tandoori: Tandoor is a deep clay dish. Any thing cooked in it is termed as tandoori. Ex. Tandoori chicken.